1½ cups unbleached all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons Pumpkin Pie Spice

1 tablespoon granulated sugar

⅛ cup Cascadian Farm Organic Frozen Unsweetened Apple Juice Concentrate

3 large eggs

1 teaspoon vanilla extract

¼ cup juice from canned unsweetened crushed pineapple

3 tablespoons nonfat yogurt

1 cup canned unsweetened crushed pineapple, well-drained

1 cup finely shredded carrots

¼ cup seedless raisins

2 tablespoons powdered sugar

• Preheat oven to 350°. Treat 9 sections of a 12-section muffin pan with nonstick spray or line with foil liners.

• Sift together the dry ingredients and spices. Add the sugar, apple juice concentrate, and eggs to the bowl of a mixer or food processor; process until well mixed.

• Add the vanilla, pineapple liquid, and yogurt; pulse to mix. Stir in the dry ingredients. Fold in the crushed pineapple, shredded carrots, and raisins.

• Divide the batter between the 9 prepared muffin sections in the muffin pan.

• Bake for 15 minutes or until the cakes are light golden brown and firm to touch. Move to a rack to cool. Dust the tops of the cakes with the powdered sugar.

Gaze at Some Glaze

If you prefer glazed cupcakes, combine the 2 tablespoons of powdered sugar with some unsweetened pineapple juice or water and drizzle over warm cupcakes.